Ingredients

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Preparation

With a vegetable peeler remove zest from oranges in strips (about 2 by 1/2 by 1/4 inches) and in a small heavy saucepan simmer strips in water to cover 10 minutes.

With a sharp knife cut a slice from top and bottom of each orange to expose flesh and arrange, a cut side down, on a cutting board. Cutting from top to bottom, remove peel and pith. Cut oranges crosswise into 1/4-inch-thick slices and arrange on 2 dessert plates.

Drain zest in a sieve and return to pan. Simmer zest with sugar and 1/2 cup water over moderately low heat 10 minutes, or until zest is translucent and syrup is thickened. Add liqueur and simmer 1 minute.

Arrange candied zest decoratively on and around orange slices and top with syrup. Sprinkle oranges with pistachios.

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Recent Reviews

A pretty and refreshing dessert to follow a spicy entree. I served it after the delicious cioppino also on this site. Since I was cooking alone, I appreciated the ease of being able to prepare it in advance. I served it with almond cookies. Glad I wasn't deterred by the other reviewer's low rating.

A Cook from Philadelphia, PA /

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This recipe just didn't come together for me. I got a "this is interesting" response from my husband. I won't make it again.